Cheesy Breakfast Potatoes Recipe

Potatoes: The main ingredient, providing a hearty base for the dish.

Cheddar cheese: Adds a rich, cheesy flavor and creamy texture when melted.

Onions: Provides a sweet and savory depth of flavor to the potatoes.

Olive oil: Used for cooking the potatoes and onions to a golden brown.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and balances the flavors.

When cooking the diced potatoes and onions in the skillet, ensure they are spread out in an even layer. This allows for better browning and prevents steaming, which can make the potatoes soggy. Stir occasionally to achieve an even golden brown color.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and are rich in vitamins and fiber.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder taste and a gooey texture when melted.

• diced onions - Substitute with diced shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good alternative for high-heat cooking.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often described as earthier.

• Allow the cheesy breakfast potatoes to cool completely before storing. This prevents condensation, which can make the potatoes soggy.
• Transfer the cooled potatoes to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to prevent sticking.
• Store the container in the refrigerator. The potatoes will keep well for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled potatoes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 350°F (175°C). Spread the frozen potatoes in an even layer on a baking sheet.
• Cover with foil to prevent drying out and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to re-crisp the potatoes.
• Alternatively, reheat smaller portions in the microwave. Place the potatoes in a microwave-safe dish, cover with a damp paper towel, and heat on high for 2-3 minutes, stirring halfway through.
• For an extra touch, sprinkle a bit more shredded cheddar cheese on top before reheating to refresh the cheesy goodness.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the cheesy breakfast potatoes evenly on a baking sheet. Cover with aluminum foil to prevent the cheese from drying out. Bake for about 15-20 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Add the leftover potatoes and cook, stirring occasionally, until they are heated through and the cheese is melted and bubbly, about 10 minutes.

• Microwave Method: Place the cheesy breakfast potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Microwave on high for 2-3 minutes, stirring halfway through, until the potatoes are hot and the cheese is melted. Be cautious as the dish will be hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover potatoes in the air fryer basket in a single layer. Reheat for about 5-7 minutes, shaking the basket halfway through, until the potatoes are hot and the cheese is melted and slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cheesy breakfast potatoes on a toaster oven tray. Cover with aluminum foil to keep the cheese from drying out. Reheat for about 10-15 minutes, removing the foil for the last few minutes to crisp up the top.

• Oven: Used to bake the potatoes and melt the cheese to achieve a bubbly, golden topping.

• Large skillet: Essential for cooking the diced potatoes and onions until they are golden brown and tender.

• Spatula: Handy for stirring the potatoes and onions in the skillet to ensure even cooking.

• Oven-safe dish: Needed to transfer the cooked potato mixture into for baking in the oven.

• Measuring cups: Useful for accurately measuring the diced potatoes, shredded cheddar cheese, and diced onions.

• Measuring spoons: Necessary for measuring the olive oil, salt, and black pepper.

• Knife: Important for dicing the potatoes and onions into uniform pieces.

• Cutting board: Provides a safe and stable surface for dicing the potatoes and onions.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Mixing spoon: Useful for stirring the potato mixture to ensure the seasoning is evenly distributed.

Pre-cook potatoes: Boil the diced potatoes for 5-7 minutes before adding them to the skillet. This reduces the cooking time in the skillet.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Chop in advance: Dice the potatoes and onions the night before and store them in the fridge.

One-pan method: Use an oven-safe skillet to cook the potatoes and onions, then directly add the cheese and bake, skipping the transfer step.